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Old 07-16-2006, 05:51 PM   #21
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I have been a server for many years and i would expect my guests to send their food back if it was not satisfactory with them i do all the time when i know how something should be fixed and it is not to my satisfaction i will send it back espically with egss i hate eggs when the whites are still runny i am not rude about it but poiletly ask that it be corrected so my suggestion is if it is not to your satisfation send it back and have them refix it
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Old 07-16-2006, 06:23 PM   #22
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Having run my own business for 22 years, and having cooked all my life, I am pretty understanding about mistakes in orders or some days when the food just isn't quite up to snuff.
But there are times when I have sent food back.

Once, at a supposedly Cajun restaurant in Sanibel Florida, I ordered jambalaya. When my plate arrived, there was a chicken leg quarter that looked and tasted like it had been boiled, laying atop a mound of plain white rice with a little tomato sauce spooned over the top. I was very nice to the server...I just told her I had a problem with the food and would like to speak with the chef. So this chick stuck her head out the kitchen door and wanted to know what was wrong with the food. She had a definate New York sounding accent, and when I asked her where she was from, she said, "New Jersey."
I asked her where she had learned to make jambalaya, and she said she had a recipe. Other words were exchanged, and while my husband and kids were embarrassed to death, but I did end up not having to pay for my meal.

Another time my ex and I were at a very expensive restaurant. We ordered prime rib, medium rare, and they were so cold when we got them that the fat was congealed. We sent them back, and by the time we next saw it, the meat was cooked to death. We didn't go back. Evidentally, that happened to a lot of people, because the place was closed in 6 months.
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Old 07-16-2006, 06:25 PM   #23
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I've never come across that problem, actually. Well now I have a new social situation phobia, because I just don't know how I would handle that.
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Old 07-16-2006, 06:48 PM   #24
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I rarely send anything back but once at a restaurant at a ski area where I happened to work for the past 11 years as head chef at another place I ordered a tequila shrimp dish the shrimp wasn't peeled and was so tough I could not pull it apart with my hands.I didn't want any else after that just my salad I never mentioned I was a chef across the way because I didn't want to come across as arrogant, looking back I think I would have maybe at least told the owner about it another day.
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Old 07-16-2006, 07:42 PM   #25
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I don't really recall ever sending anything back. The only times I would do that are if it wasn't what I ordered, it was truly inedible, or if there was a "foreign object" in it! And I would do it quietly & as politely as possible. Being loud & obnoxious is never the way to go. They say you can tell a lot about a person by the way they treat restaurant employees.
As far as the waitstaff tidying up the table as people are finished with their meal - I appreciate that. I don't like too much junk on the table. If I'm finished with my meal & someone else isn't, my empty plate doesn't need to stay there. It's just in the way & I would like it gone ASAP!
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Old 07-17-2006, 04:36 AM   #26
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The beef thing is tough. It is one thing to send back a steak that is too rare for your taste -- it just requires a couple more minutes on the grill. But you can't "uncook" an over cooked steak, the chef has to start over again. I'm a rare kinda gal (I actually love carpacio and steak tartare), but still never return a well-done steak even though I always order "blood rare" or "blue". It's simply impossible to wind up eating at the same time as the rest of the dinner party if my meal has to be started from scratch. I have had acquaintances I hate going to restaurants with because they get so finicky that you want to climb under the table. I have one aunt who starts out seemingly to purposefuly antagonise the server. She justifies this by saying she used to be a waitress so she knows. She tells the server that if her hamburger arrives done incorrectly, she'll deduct from the tip. IF the fries aren't golden, she'll deduct from the tip, etc. Who gives a poop if she used to be a waitress? So did I, and about half the people I know. That somehow justifies her rude behavior?

The bad pasta experience restaurant has just been purchased by the family who owns our favorite steak house. The first time we went there my freind said, "Claire, taste this wine .... is it me?" Nope, it is bad. It has been open too long. We called over the waitress and she started in with she'd have to talk to the bartender to determine if the wine was bad. The new owner (who we know quite well) walked in at that moment, and said to all of the employess, "If these two ladies say wine is bad, trust them, it is bad. No questions. Thow out the bottle and start over." We usually just drink house wine, so it is easy for it to have been opened too long. But the tradition continues. The next time we went in, all of our drinks were on the house.
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Old 07-17-2006, 07:39 AM   #27
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Food in Enlgand is really expensive, so I always send stuff back if its not how I ordered. Once however, I ordered steak medium rare, it came out and it was like boot leather. I sent it back, the same piece came back, the waitress had taken it to the cook who stabbed a knife it randomly, it was a tiny bit pink in that one bit and said "there it's medium rare" I tried to argue that it wasn't uniformly medium rare and certainly not what I ordered. I was told that it would not be replaced. I ate it, but we never went back.

Another time at another restaurant I ordered a mild chicken salad, it came out hot, too hot for my delicate taste buds, was told by the server that they would re do it but it would be exactly the same, with the same spice so it would be no point. This time it was a large chain so I emailed them at length with my complaint and got a voucher for two free meals and a bottle of wine. So needless to say, they have our repeat custom.
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Old 07-17-2006, 08:55 AM   #28
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Don't eat out much at all. But seen a special on tv a couple weeks ago about sending food back. makes some chefs very angry and you never know what is in your then returned food. This was from interviewing some waiters and waitresses. I don't send food back, I either just eat what ever they sent out or leave it and never return.I'm not saying all chefs (cooks) do this but there are some out there.
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Old 07-17-2006, 09:23 AM   #29
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Note to MISH: If we had "walked away" from the restaurant that didn't have my husband's dinner ready when mine was, we would have lost the opportunity to dine at a wonderful restuarant. The food there was always excellent and the service (with this one exception) was wonderful also. Walking away from a restaurant just because we had one mistake is not the way we would do it. Everyone is entitled to one goof. We continued to eat there for 5 more years and glad we did.

As for Bob's Big Boy - I am originally from Michigan where we have Elias Brothers Big Boy. Moving to the California area and now to Las Vegas only proved that not all Big Boy's are the same. Bob's BB can't compare to the Elias BB here in Michigan and every summer when I come here I make it a point to have at least 4 BB's before I go back home. Big Boy's are definitely not created equal.
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Old 07-17-2006, 03:56 PM   #30
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Quote:
Originally Posted by thumpershere2
Don't eat out much at all. But seen a special on tv a couple weeks ago about sending food back. makes some chefs very angry and you never know what is in your then returned food. This was from interviewing some waiters and waitresses. I don't send food back, I either just eat what ever they sent out or leave it and never return.I'm not saying all chefs (cooks) do this but there are some out there.
Yeah, that would be a concern of mine. Ever heard the expression "don't piss of the people who prepare your food"? Its a horrible truth, but chefs in any resturaunt, no matter where, aren't usually the "the costumer is always right" kind of people. Some chefs are really nice and care about the diner and are passionate about the food, but others just look at cooking as a job. You never know who it is you're complaining to.
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